I know you'll love this yummy chowder recipe that is a specialty of my good friend Jill Barnett, who is kindly sharing it with all of us. Perfect for a stormy day at the beach. Or anyplace else for that matter!Ingredients:4 small cans minced or chopped clams (use juice from 2)1 can cream of celery soup1 can cream of potato soup3 small stalks of celery, diced1/4 small sweet onion, diced1/2 stick butter 4 - 5 slices of bacon cooked crisp and crumbled1 quart half and half3 medium potatoes (cook in microwave in skins, then peel and dice.)salt and pepper to tasteAdd two dashes of cayenne for spice if wantedDirections:Cook potatoes in microwave until tender. Cool a few minutes, then peel and dice into small cubes. Cook bacon until crisp and crumble. Set both aside.In a large pot melt butter, add diced celery and onion and cook until tender. Dump in all clams and the juice from the two cans. Then stir in both soups, add half and half and diced potatoes and bacon. Cook about 15 minutes on low. Garnish with chopped green onions or chives if you like. Serve with garlic bread.

It's apple season! If you've got an apple tree in the backyard or if you've found a sale on apples, you'll want to try this lovely cake. It's always a hit.Ingredients:3 cups flour1/2 tsp soda1 tsp salt 2 tsp cinnamon2 eggs 1 and 1/2 cups oil2 cups sugar3 cups chopped apples1 cup chopped nuts (I use walnuts)2 tsp vanillaDirections:Mix eggs, sugar and oil and vanilla, then add dry ingredients a little at a time. (Batter will be stiff). Add apples and nuts. Bake in a greased and floured tube or Bundt pan for one and a quarter hours at 325. Let cool before removing from pan.

THESE ALMOND PANCAKES ARE A REAL BREAKFAST TREAT.I came back from our anniversary cruise with even more of me to love. Too much! So I'm reining in my appetite and eating more healthfully. These almond pancakes make a nice breakfast treat. Gluten free and filling. I think you'll enjoy them, too!Ingredients:1 1/2 cups almond flour1/2 tsp baking soda1/4 tsp salt3 eggs1/4 cup almond milk1 tbsp coconut oil, melted1 tbsp honey1/2 tsp almond extractDirections:Mix together dry ingredients in a medium sized mixing bowl. Add eggs and beat well. Then add almond milk and almond extract and mix. Place on griddle on medium heat. (I dish them on using a soup spoon.) Watch them carefully and lower heat if necessary as they can burn easily. Serve with a dab of butter and fresh berries or a small spoonful of jam.

Autumn is here and that means it's time to start making soup. This Zucchini Soup is the perfect one to help you to kick off fall and use up the last of the zucchini from your garden. Easy to make and yummy! Serves 8Ingredients:3 medium sized zucchini, cut into cubes (don't peel)1 small onion1 clove garlic1 1/2 cups chicken or vegetable broth6.5 ounce tub of spreadable cheese (I use Alouette garlic and herbs)salt and pepper to tasteDirections:Grind onion, garlic and zucchini in your blender or food processor along with some of the broth. Add the rest of the broth and the cheese and mix well. Season and pour into pot. If it's thicker than you prefer add a little more broth. Cook over medium heat until done. It won't take long!Enjoy with French bread

We have a new recipe to post in honor of STARTING OVER ON BLACKBERRY LANE. These blackberry scones are bound to be a hit next time you have your girlfriends over for brunch!Ingredients:2 1/2 cups flour1Tbsp baking powder1/4 tsp salt1/4 tsp baking soda1 cup blackberries1/2 cup (1 cube) butter1/4 to 1/2 cup sugar, depending on your taste2/3 cup milkDirections:Sift together flour, salt, baking powder and soda into a large bowl, then mix in butter as for pie crust using a fork. Add sugar, then add milk and mix until it forms a dough. Form the dough into two balls and knead on a floured surface. Shape into two flat rounds and cut into quarters. Bake on an un-greased cookie sheet 12 - 15 minutes at 400. Cool on wire rack. Serve with jam and Devonshire cream.

Now that Punxsutawney Phil has predicted more winter for us, I thought you might enjoy this hearty lentil-barley soup. Good on a winter's day and good for you.Ingredients:2 Tbsp olive oil3/4 cup chopped onion6 cups water3/4 cup lentils1 can tomatoes, pureed3/4 cup barley2 tsp salt1 tsp cumin (I actually use a little more because I love the taste of cumin.)1/2 tsp garlic1 medium sized carrot, finely diced1 cooked chicken breast, cut into small pieces (optional)Directions:Sauté onion in olive oil until translucent. Add water and lentils and cook for 20 minutes. Add tomatoes, barley, carrots, and seasoning and simmer for 45 minutes. The last ten minutes of that, add your chicken breast.Serve with French bread.